Why Make This Recipe
Honey Glazed Crispy Pork Belly is a delightful dish that combines tender meat with a sweet and crispy top. This recipe is perfect for gatherings or a special dinner. The honey and dry sherry create a delicious glaze that enhances the pork, making it juicy and flavor-packed. If you love perfectly cooked pork that offers both crunch and tenderness, this dish is for you!
How to Make Honey Glazed Crispy Pork Belly
Ingredients
- 1 lb pork belly
- 2 tsp kosher salt
- 2 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp cayenne powder
- 1/4 cup honey
- 3 tbsp dry sherry
Directions
- You can keep the pork belly whole or slice it into two 10-inch by 1-inch by 1-inch slabs, depending on its size.
- Score the skin with a sharp knife by making crosshatch marks.
- In a small bowl, mix together the spice rub: kosher salt, cumin, smoked paprika, garlic powder, and cayenne powder.
- Rub this spice blend on all sides of the pork belly, pressing to ensure it adheres and is coated well.
- Wrap the pork belly in plastic wrap and refrigerate for 30 minutes, or ideally overnight.
- If you refrigerate it overnight, take it out an hour before roasting to let it come to room temperature.
- Preheat your oven to 350 degrees F.
- Place the pork belly on a baking tray lined with parchment paper or in a deep baking dish.
- Roast it uncovered in a greased pan for 60 minutes, skin side up.
- In a small bowl, combine the honey and dry sherry.
- Baste the pork belly with this honey sherry mixture.
- Lower the oven temperature to 250 degrees F and continue to roast for another 20 minutes.
- Baste the pork belly one more time and keep cooking for an additional 10 minutes.
- Allow the pork belly to cool slightly before slicing.
How to Serve Honey Glazed Crispy Pork Belly
You can serve Honey Glazed Crispy Pork Belly on a platter, sliced into bite-sized pieces. Pair it with fluffy rice, sauteed vegetables, or a fresh salad to balance the richness of the pork. A drizzle of the leftover honey glaze over the pork adds extra sweetness and flavor.
How to Store Honey Glazed Crispy Pork Belly
To store leftover pork belly, let it cool completely, then wrap it tightly in plastic wrap or place it in an airtight container. Refrigerate for up to 3 days. You can reheat it in the oven for a few minutes at 350 degrees F for the best texture.
Tips to Make Honey Glazed Crispy Pork Belly
- Ensure your pork belly is well scored to help the fat render properly and to get that crispy skin.
- Use a meat thermometer to check for doneness; the internal temperature should reach at least 145 degrees F.
- For extra crispiness, you can broil the pork belly for the last few minutes, watching closely to avoid burning.
Variations
You can adapt this recipe by adding your favorite spices to the rub, such as ginger or five-spice powder. For a tangy twist, consider adding a splash of apple cider vinegar to the honey glaze.
FAQs
Q: Can I make this dish in advance?
A: Yes! You can prepare the pork belly and let it marinate overnight. Simply roast it the next day.
Q: Can I freeze the leftover pork belly?
A: Yes! Cool it completely, then wrap it tightly and store it in the freezer for up to 2 months.
Q: What can I serve with Honey Glazed Crispy Pork Belly?
A: It pairs well with rice, noodles, or roasted vegetables for a complete meal.
Honey Glazed Crispy Pork Belly
Ingredients
Method
- You can keep the pork belly whole or slice it into two 10-inch by 1-inch by 1-inch slabs, depending on its size.
- Score the skin with a sharp knife by making crosshatch marks.
- In a small bowl, mix together the spice rub: kosher salt, cumin, smoked paprika, garlic powder, and cayenne powder.
- Rub this spice blend on all sides of the pork belly, pressing to ensure it adheres and is coated well.
- Wrap the pork belly in plastic wrap and refrigerate for 30 minutes, or ideally overnight.
- If you refrigerate it overnight, take it out an hour before roasting to let it come to room temperature.
- Preheat your oven to 350 degrees F.
- Place the pork belly on a baking tray lined with parchment paper or in a deep baking dish.
- Roast it uncovered in a greased pan for 60 minutes, skin side up.
- In a small bowl, combine the honey and dry sherry.
- Baste the pork belly with this honey sherry mixture.
- Lower the oven temperature to 250 degrees F and continue to roast for another 20 minutes.
- Baste the pork belly one more time and keep cooking for an additional 10 minutes.
- Allow the pork belly to cool slightly before slicing.